Description
Follow these steps to prepare an authentic, rich Chicken Étouffée using a traditional brown roux and the holy trinity of vegetables.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 large yellow onion, chopped
- 1 cup celery, chopped
- 1 cup green bell pepper, chopped
- 3 cloves garlic, minced
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (or more to taste)
- 1 bay leaf
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce
- Salt and black pepper to taste
- 1/4 cup chopped green onions, for garnish
- Cooked white rice, for serving
Instructions
- Make the roux: In a heavy-bottomed pot or Dutch oven, combine the flour and oil over medium heat. Stir constantly until the mixture turns a dark brown color, resembling milk chocolate. This takes about 20 to 30 minutes. Watch carefully to prevent burning.
- Add the holy trinity: Once the roux is the correct color, add the chopped onion, celery, and bell pepper. Cook, stirring frequently, until the vegetables soften, about 5 to 7 minutes.
- Stir in the garlic, thyme, oregano, and cayenne pepper. Cook for 1 minute until fragrant.
- Add the chicken pieces to the pot and cook until lightly browned on all sides.
- Pour in the chicken broth, diced tomatoes (with juice), bay leaf, and Worcestershire sauce. Stir well to incorporate the roux into the liquid.
- Bring the mixture to a simmer. Reduce the heat to low, cover the pot partially, and let it cook for 45 minutes, stirring occasionally to prevent sticking.
- Remove the bay leaf. Taste the étouffée and adjust seasoning with salt and pepper as needed.
- Serve the Chicken Étouffée hot over mounds of cooked white rice. Garnish each serving with chopped green onions.
Notes
- If you prefer a quicker version, you can use a store-bought dark roux base, but the flavor will differ from a homemade brown roux.
- For a deeper flavor, sear the chicken pieces separately before adding them to the vegetable mixture.
- Serve with crusty French bread to soak up the extra gravy.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 550
- Sugar: 5
- Sodium: 650
- Fat: 35
- Saturated Fat: 6
- Unsaturated Fat: 29
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 38
- Cholesterol: 110